Coconut Cookies

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Perfectly chewy coconut cookies make the perfect sweet treat when you want something light. With a tasty tropical twist, these delish bites are done in under 30 minutes!

These Coconut Cookies are soft, chewy and easy to whip up! For more tasty cookies try Peanut Butter Oatmeal Cookies, Monster Cookies, and Texas Sheet Cake Cookies.

Coconut cookies stacked on plate

Coconut-y Cookies

Our family loves cookies. They make great after-school snacks or easy family night treats. We love to sit at the table with a glass of milk with these warm chewy goodies and laugh and talk together.

Because they are done in under 30 minutes and only require a handful of ingredients, they are the perfect snacking treat when your sweet tooth is aching and you want something quickly!

These scrumptious coconut cookies are soft and chewy but filled with crunchy toasted coconut for lots of flavor and a nice play of textures.This is a delicious twist on the classic cookie (and very similar to our Oatmeal Coconut Cookies). Plus, they are so soft, chewy, tasty – it’s impossible to only eat one!

Coconut cookie dough

How to Make Coconut Cookies

PREP. Preheat the oven to 350 degrees.

MIX. In a small mixing bowl add the the flour, baking soda and salt. Mix and set aside.

CREAM. In a separate medium sized bowl add the butter, brown sugar, and white sugar. Cream them together until smooth.

COMBINE. Add the egg and vanilla. Beat until light and fluffy.

INCORPORATE. Add the flour, a little at a time, until incorporated. Mix in the coconut.

SPOON. Drop, 3 inches apart, onto ungreased cookie sheet.

BAKE & COOL. Bake until lightly toasted, about 8-12 minutes. Move to a wire rack and cool.

Coconut Notes:

  • I used unsweetened coconut because the cookies already have a lot of sweetness, but either type works. 
  • You can easily add or subtract the amount of coconut flakes to your preference without changing the other ingredients. Although, I would not add more than 2 cups of coconut. 
  • Using toasted coconut is a great way to add extra flavor. To toast the coconut simply spread shredded coconut in a thin layer on a baking sheet. Bake at 325°F for 5-7 minutes, stirring frequently until mostly golden brown. Remove from the oven and let cool. (If you don’t want to use all toasted coconut, you can mix the untoasted coconut into the dough then add some toasted coconut on top.)

Coconut cookies recipe

Variations and Storing

Variations:

  • Add a cup of chopped nuts for more flavor and texture. Almonds, pecans and macadamia nuts are great choices.
  • Add a coconut glaze on top. Make the glaze by mixing coconut milk and powdered sugar.
  • You can also use a chocolate drizzle or even dip half the cookie in chocolate and sprinkle more coconut flakes or sea salt on the chocolate. 
  • Add caramel chips to the dough

Freeze dough: Like other drop cookies you can freeze the dough to be baked later. Simply scoop the dough onto the baking sheet and place the sheet in the oven. Once the dough is solid transfer them to a Ziploc. Freeze for 1-2 months. Bake according to the recipe adding a few extra minutes if baking from frozen state. 

Storage: Serve warm or at room temperature. Store cookies at room temperature in an airtight container for 3-5 days. Cookies can be frozen for up to 2-3 months separate layers with parchment or wax paper.

For more coconut recipes, try:

Coconut Cookies Recipe

5 from 6 votes

Perfectly chewy coconut cookies make the perfect sweet treat when you want something light. With a tasty tropical twist, these delish bites are done in under 30 minutes!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 18
Calories 167 kcal

Ingredients

  • 1 1/4 c all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c butter
  • 1/2 c brown sugar packed
  • 1/2 c white sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/3 c coconut flakes

Instructions

  1. Preheat the oven to 350 degrees F/175 degrees C

  2. In a small mixing bowl add the the flour, baking soda and salt. Mix and set aside.

  3. In a separate medium sized bowl add the butter, brown sugar, and white sugar. Cream them together until smooth.

  4. Add the egg and vanilla. Beat until light and fluffy.

  5. Add the flour, a little at a time, until incorporated. Mix in the coconut.

  6. Drop, 3 inches apart, onto ungreased cookie sheet.

  7. Bake until lightly toasted, about 8-12 minutes. Move to a wire rack and cool.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. 5 stars
    While we are a huge cookie family, we were unsure about the coconut…nevermind that! they were delicious! always, the flavors blended perfectly so it wasnt overbearing in coconut. highly recommend!

  2. 5 stars
    these were delicious. So quick to make up too. Exactly what I was craving. I used sweetened coconut, since it was all I had and they were not too sweet. Will make again!

  3. 5 stars
    I am not a huge coconut fan, but I wanted to try these. I made them this morning and they didn’t disappoint. Not to much coconut and really good.

  4. I was unsure about these since I don’t really like coconut, but these did not disappoint. I made these this morning and they were really good. Just the right about of coconut.